FZMR09-Sustaining Quality Raw Material Supply Chains

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Summer term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2018/9

Module Convenor: Prof Carol Wagstaff

Email: C.Wagstaff@reading.ac.uk

Type of module:

Summary module description:

this module will provide an understanding of sustainability issues that impact on the quality of fresh and processed arable and horticultural crops


Aims:

The module aims to provide an in-depth understanding of a range of sustainability issues that impact on the quality of fresh and processed arable and horticultural crops.


Assessable learning outcomes:


  • Evaluate how sustainability plans imposed by their own business or those around them will impact on raw material quality.

  • Be able to recommend changes and improvements to the sustainability plan for their business.

  • Understand how and why raw material quality will vary throughout the year and to be able to make informed judgements of how they will adapt to this variation.


Additional outcomes:


  • Critical evaluation of data from a variety of sources

  • Effective communication of scientific information in oral and written format with scientific rigour

  • Debating skills


Outline content:

This module is designed to provide an understanding of the role of diet in tackling key sustainability issues affecting the quality of fresh and processed arable and horticultural crops. Areas of particular focus include:




  • Defining and reviewing quality and sustainability for different crops

  • Different production systems (organic, GM, conventional, fairtrade, locally traded)

  • Sustaining biodiversity without compromising crop quality or yield

  • Managing inputs of water, fertiliser, crop protection chemicals

  • Breeding for sustained quality

  • Interpretation of crop quality assessment data and the implications for processing and risk management


Brief description of teaching and learning methods:

Problem based learning supported by lectures (delivered via distance learning and face-to-face) together with presentations by invited speakers from different areas of the food industry and experts in the area of fresh and processed arable and horticultural crops.


Contact hours:
  Autumn Spring Summer
Lectures 15
Seminars 15
Guided independent study 70
       
Total hours by term 100.00
       
Total hours for module 100.00

Summative Assessment Methods:
Method Percentage
Written assignment including essay 30
Portfolio 60
Oral assessment and presentation 10

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

Formative assessment methods:

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Assessment requirements for a pass:

A mark of 50% overall in all assessed work.


Reassessment arrangements:

In the event of a student failing the module they will be reassessed based on resubmission of failed coursework assignments or equivalent pieces of work.  Module marks are capped at 50% for passes at 2nd attempt


Additional Costs (specified where applicable):
1) Required text books:
2) Specialist equipment or materials:
3) Specialist clothing, footwear or headgear:
4) Printing and binding:
5) Computers and devices with a particular specification:
6) Travel, accommodation and subsistence:

Last updated: 20 April 2018

THE INFORMATION CONTAINED IN THIS MODULE DESCRIPTION DOES NOT FORM ANY PART OF A STUDENT'S CONTRACT.

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